Kentucky Hot Brown Sandwich

Four open-face hot brown sandwiches on a baking sheet..

4.84 from 6 votes

Kentucky hot browns pile turkey, roasted tomatoes, cheesy mornay sauce, bacon, and even more cheese atop a thick slice of Texas toast. They’re warm, satisfying, and packed with flavor!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Mornay Sauce

2 cups whole milk
2 Tablespoon salted butter
2 Tablespoon all-purpose flour
1 cup shredded sharp white cheddar or gruyere cheese
1/4-1/2 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
Pinch of freshly grated nutmeg
Few dashes of hot sauce
Salt & pepper to taste

Sandwiches

4 slices thick bread like Texas toast
1 pound roasted turkey thickly sliced
2 roma tomatoes sliced
3/4 cup sharp white cheddar or gruyere cheese
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
8 slices thick cut bacon cooked until crisp
Freshly chopped parsley for sprinkling on top
Paprika for sprinkling on top

Instructions

Heat milk in the microwave for 90 seconds.
2 cups whole milk
In a large pan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
2 Tablespoon salted butter, 2 Tablespoon all-purpose flour
Gradually whisk in the hot milk. Cook until the sauce starts to simmer and is thickened, whisking almost constantly, about 3-5 minutes.
Remove from the heat and whisk in cheese until melted. Season with nutmeg, salt, pepper, and hot sauce, to taste.
1 cup shredded sharp white cheddar or gruyere cheese, 1/4-1/2 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese, Pinch of freshly grated nutmeg, Salt & pepper, Few dashes of hot sauce
Set oven to broil. Arrange tomato slices on a baking sheet and drizzle with a little oil and sprinkle with salt and pepper. Broil for 1-2 minutes per side until slightly charred.
2 roma tomatoes
Butter bread slices and place on foil-lined baking sheets. Toast under the broiler for 1-2 minutes, then flip and toast the other side.
4 slices thick bread
Top toasted bread with the turkey, then tomato, then sauce, then sprinkle with additional cheese and broil for 2-3 minutes. Transfer to plates and top with bacon. Sprinkle with parsley or chives.
1 pound roasted turkey, 3/4 cup sharp white cheddar or gruyere cheese, 1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese, 8 slices thick cut bacon, Freshly chopped parsley, Paprika

Notes

The sauce can be made ahead and refrigerated overnight, then rewarmed.
This is not a sandwich that stores or reheats well, but if you do have leftovers, store them in an airtight container and reheat them in a 350ºF oven until warmed through.

Nutrition

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